Double Chocolate Lava Cakes are the ultimate indulgence for chocolate lovers. With a rich, gooey center that flows out like molten chocolate when you cut into them, these individual cakes are perfect for special occasions or a cozy night in. This recipe is easy to follow and will leave your guests craving more. Whether you’re a novice baker or a seasoned pro, you’ll find joy in creating this decadent dessert.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup semi-sweet chocolate chips
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Powdered sugar, for dusting
- Vanilla ice cream, for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with flour to prevent sticking.
- Melt the Chocolate and Butter: In a microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second intervals, stirring after each, until melted and smooth.
- Whisk the Eggs: In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is pale and slightly thickened.
- Combine Mixtures: Gradually pour the melted chocolate mixture into the egg mixture, stirring constantly to combine.
- Add Dry Ingredients: Sift the flour and salt into the chocolate mixture and gently fold until just combined. Be careful not to overmix.
- Fill Ramekins: Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
- Bake: Place the ramekins on a baking sheet and bake for 12-14 minutes, until the edges are firm but the center is still soft.
- Cool and Serve: Allow the cakes to cool for 1 minute. Carefully run a knife around the edges to loosen, then invert onto plates. Dust with powdered sugar and serve immediately, preferably with a scoop of vanilla ice cream.
FAQs
Can I make Double Chocolate Lava Cakes ahead of time?
Yes, you can prepare the batter ahead of time and refrigerate it in the ramekins. Just add a few extra minutes to the baking time if baking straight from the fridge.
What type of chocolate should I use for this recipe?
It’s best to use high-quality semi-sweet chocolate chips for a rich flavor. You can also use dark chocolate if you prefer a more intense chocolate taste.
How do I know when the lava cakes are done baking?
The edges should be firm while the center remains soft and slightly jiggly. Keep an eye on them to avoid overbaking, which will result in a less gooey center.
Can I freeze Double Chocolate Lava Cakes?
Yes, you can freeze the baked lava cakes. Allow them to cool completely, then wrap tightly in plastic wrap and store in an airtight container. Reheat in the oven before serving.